Developing the Rhode Island Seafood Knowledge Economy:
Perspectives on Seafood Sustainability
10th Annual Ronald C. Baird Sea Grant Science Symposium
June 26-28, 2011
Scientists, seafood suppliers, and chefs offered their perspectives on sourcing sustainable seafood, consumer preferences, and health topics, among others, and participantsgot to prepare—and taste—sustainable seafood dishes under the guidance of expert chefs.
Johnson & Wales University, Rhode Island Sea Grant, and the University of Rhode Island
Interactive Panel Discussion on Sourcing Sustainable Seafood
Hands-on Sessions with Haddock, Salmon, and Summer Flounder
One of the unique aspects of the 2011 Baird Symposium is our ability to offer hands-on sessions where participants can handle and prepare fish species featured in our science program.
Plenary: Seafood and Health
Species-Specific Session: Scup vs. Tilapia
Scup (porgy) is a plentiful and sustainable underutilized fish species found throughout New England. This session will focus on the state of the scup fishery and why it is sustainable and include a tasting of scup followed by a side-by-side tasting of scup and tilapia.
Hands-on Interactive Session: A Vertical Tasting of Oysters
This interactive, sensory session will feature a vertical tasting of oysters provided by American Mussel Harvesters Inc., of North Kingstown, R.I. Chefs will describe the sensory aspects of each oyster in the tasting while Perry Raso, owner of Matunuck Oyster Farm and Bill Silkes, owner of American Mussel Harvesters discuss how the specific oyster species are raised and why they are both sustainable and profitable.